Salmon Florentine with Spinach and Asparagus
Feast like Italian royalty with this delicious salmon in a decadently creamy Florentine sauce with spinach and asparagus.
Ingredients
- 4 (120g/4 oz) each piece salmon fillet pieces
- salt and black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 shallot or ½ small onion
- 2 cloves garlic
- 80ml/1/3 cup dry white wine Cabernet Sauvignon, Pinot Grigio or your favourite
- 125ml/1/2 cup chicken or fish stock
- 250ml/1 cup double/heavy cream
- 50g/1/2 cup Parmesan cheese
- 125g/4 oz asparagus tough ends removed
- 30g/1 cup fresh spinach
- salt to taste
Instructions
- Pat the salmon dry with a paper towel all over to remove excess moisture. Season salmon with salt and pepper, heat the olive oil in a frying pan, then sear the salmon over medium high heat until golden and the skin side is crispy, starting with the skin side up. This should take approximately 6-7 minutes. The salmon doesn’t have to be cooked all the way through at this point. Remove the salmon to a plate until later.
- To the same pan add the butter and the diced shallot, sauté over low heat for 5 minutes, then bring in the minced garlic and sauté for 30 seconds longer. Deglaze the pan with the white wine and let it simmer for about 3-5 minutes until the liquid is reduced by a half.
- Add the chicken stock, heavy cream and grated Parmesan cheese, stir until the cheese is incorporated into the sauce, then add the asparagus and cook for 5 minutes. Bring the salmon back into the pan, add the spinach and cover the pan with a lid. Let the sauce simmer over low heat for 5 minutes or until the salmon is cooked all the way through and the spinach is wilted. Season the sauce with salt to taste.
Nutrition
Calories: 532kcalCarbohydrates: 7gProtein: 32gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 154mgSodium: 928mgPotassium: 840mgFiber: 1gSugar: 4gVitamin A: 2098IUVitamin C: 5mgCalcium: 228mgIron: 2mg
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